Drew (431240) 
Member since Mar 12, 2008


Recent Comments

Re: “I'd rather be set on fire

Awesome, so now you're just reposting no-content, irrelevant email you get as overt flamebait, presumably so you can then chastise commenters who call you out as jerks and condescendingly explain how they don't understand how the internet works and you can see their IP addresses or some other dumb shit.

I can't believe that in less than two years you've managed to completely change my opinion of you from "someone who has interesting things to say about the Atlanta dining community" to "grumpy, whiny asshat." Based on your new status with CL, I assume I'm not the only one whose opinion you've so drastically altered.

4 likes, 2 dislikes
Posted by Drew (431240) on 12/21/2011 at 12:49 PM

Re: “Burger wars in Virginia-Highland

Cliff, in the past six months I don't think you've gone a week without mentioning how sick you are of the "burger craze" yet you're constantly reviewing and blogging about burgers and burger joints. If you think the burger craze needs to die, stop talking about them. If your readership demands coverage of burgers, suck it up and nix the snark.

Posted by Drew (431240) on 02/11/2011 at 11:00 AM

Re: “Review: Der Biergarten

Agreed that Der Biergarten is kitschy and reminiscent of a Times Square or Epcot theme restaurant targeted to conventioneers and suburbanites visiting the aquarium or a sporting event. But I'm so desperate for German food that I've been getting takeout regularly, especially now that it's cold and some hearty pork/carbs/vinegar are seasonably justifiable. It's not good enough to be a destination restaurant but then again, neither is Vreny's in Duluth (the only other halfway decent German food I've found in the Metro area). I'll take the mediocre German near home/work over the mediocre German restaurant that requires an hour and a half of round-trip driving.

It's worth reiterating that the portion sizes are absolutely huge for the price. Their Black Forest cake is decent too.

Posted by Drew (431240) on 12/06/2010 at 11:21 AM

Re: “Bacon, be gone!

I'm ready for the meme to die but I'm not going to stop buying slabs of Benton's bacon any time soon.

Posted by Drew (431240) on 10/05/2010 at 10:47 AM

Re: “Recession ends on the Westside

I kept it simple; when I drove by and saw the crowds we just went to Five Guys, picked up some burgers, and came home to watch football.

Cliff, any indication of how long TdS will have the Hatch chiles available? I'm going to try to get back over there for enchiladas and rellenos at some point.

Posted by Drew (431240) on 09/13/2010 at 1:54 PM

Re: “The amazing Super Pan

I stopped by the other day and had a Medio Dia, a mole beef empanada, and a watermelon salad with pickled jalapenos, micro cilantro, and some crumbled queso fresco-type cheese. Loved the sandwich and salad but I agree that the empanada could use a bit of work. The flavors were pretty good but the pastry was a bit greasy and a bit too sweet. Overall though I really enjoyed it and will be back often.

It's a problem though that Super Pan closes at 2:30 and King of Pops doesn't open until 3. If I have to spend that half hour in Boutique Guitar Exchange every time I'm going to end up bankrupt. At least I'll be fat and happy and have a room full of guitars and vintage amps.

Posted by Drew (431240) on 08/26/2010 at 11:36 AM

Re: “Don't forget desserts! What are the most important ingredients in a restaurant review?

Maybe the trick is to use the wordcount for things that are exceptional, whether exceptionally good or bad, and minimize time spent on the unexceptional. If the wine list is the usual Chards and Pinots, say so in a line. If the wine program is chock full of interesting varietals and appellations, spend some more time on it (at the expense of some other mediocre aspect of the restaurant). If desserts are the usual molten chocolate cakes and creme brulees, say so and move on. If the pastry chef is doing exciting and interesting things, give it a few more lines. I know that pretty much sums up what a reviewer does on a weekly basis but I don't see another viable solution.

That said, I care least about decor. Unless the service is amazing or terrible, I don't care too much as long as the servers are competent. Savory food, beverages, and desserts (in that order) are the things I care most about. I suspect that due to the economy and the lack of luxe, see-and-be-seen places opening, that's a fairly common theme (democratization of gastronomy and all that).

Perhaps the solution would be to write a shorter, by-the-bullet-points review for the print publication and use the web site (or Omnivore blog) for longer, "director's cut" reviews where you're unhampered by column space concerns?

Posted by Drew (431240) on 07/20/2010 at 1:51 PM

All Comments »

Favorite Places

  • None.
Find places »

Custom Lists

  • Zip.

Saved Events

  • Nada.
Find events »

Saved Stories

  • Nope.
Find stories »

© 2014 Creative Loafing Atlanta
Powered by Foundation